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Purchased 2 fresh mullet and 3 mackerel this weekend from a local fish monger. Had them cleaned/butterflied then took them home and placed them in a glass block storage container. Added 1 cup dark brown sugar, 1 cup kosher salt, filled the container with water and snapped the lid on. over the...

Good to know. Guess I will invest in an instant read thermometer to double check. Thanks for the insight!

Started with a 9.3# butt that was brined for 10 hours. Put it in the #2 analog at 2200 for an overnight smoke at 225 degrees. Was expecting to remove it at somewhere around 1600 for a 2 hour rest before serving at 1830. Was shooting for 195-200 degrees. Not sure why it took so long, but at 1745...

Loving my new analog model 2. We live across the street from 3Sons BBQ here in Santa Rosa Beach and the smoke from their restaurant drove me to generate my own. This thing puts out some good food. V/r Bret